Spelt gingerbread cookies

Approaching Christmas this year 2017 seems to be approaching fast, the weeks fly by and then all of sudden I notice beautiful twinkling lights on the homes and streets. A lot has happened and happening in my life in the last little while – a lot of ups and downs. I have been trying to stay equanimous through it all. Doors closing and doors opening. All the happenings have taken me somewhat away from baking but when Christmas rolls around this is the one thing I look forward to doing with the kids is baking.

I found this recipe on http://makingthymeforhealth.com/vegan-spelt-gingerbread-cookies/

The only thing I did different on this recipe is in the icing sugar. Instead of using icing sugar I used coconut milk powder and it tastes amazing and hardens quite nicely on the cookies. Coconut milk powder contains 55% organic virgin coconut oil. It is prebiotic, contains lauric acid, medium chain fatty acids and soluble dietary fibre.

This is an amazing recipe I have made about 5 batches of these cookies. Enjoy xo

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Buckwheat Pancakes with the mmm twist

In this recipe I used the Ecoideas buckwheat pancake mix. In this package there is four different flours ~ buckwheat flour, mung bean flour, brown rice flour and sorghum flour and all you add is equivalent water to the mixture and you’re good to go. I have enhanced mine slightly using almond milk in replace of water, ripe bananas and Jal Gua. Jal Gua is made up of organic sorghum and organic moringa.

1 cup buckwheat ecoideas pancake mix

1 ripe banana (option 1 and 1/2) mashed

1 tablespoon jal gua

1 cup almond milk

1/2 teaspoon cinnamon

Mix all ingredients together and scoop batter into a heated frying pan – using coconut oil.

Top with pure maple syrup and berries. xo

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Avocado on whole grain red fife bread

mmm I love avocados especially on toast with a little butter and then topped with loads of avocado. Sprinkled with a little himalayan pink salt and ground pepper. Simply Mouthwatering. Aside from my deep love for avocados I also thoroughly enjoy Farmers Markets – well lets just say any local market. Supporting local farmers especially Organic and local artisan is very important to me and it’s a sound decision. The bread in this picture was purchased at a local organic market. Made with organic red fife wheat it is dense and delicious. Red fife wheat posses a lower gluten content and is more nutritious.

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Vegan banana walnut muffin

Delicious banana walnut muffin made with sprouted spelt flour. The sweetness comes from the ripe bananas and little maple syrup that we use in this recipe. When we hear the word sprouted we know its good for us as vital nutrients are still in the grain. One of the major benefits is the nutrients are readily absorbed by the body. Enjoy xo



2 1/2 cups sprouted spelt flour

1 cup chopped toasted walnuts

1/4 cup unsweetened shredded coconut

1 teaspoon himalayan pink salt

1 teaspoon baking soda

1/4 cup maple syrup

1/2 cup almond milk

1 tablespoon vanilla extract

1/4 cup melted coconut oil

3 very ripe bananas



Preheat oven to 350 degrees farenheit. Line 12-cup muffin pan or brush some coconut oil. Mix the flour, baking soda, salt and shredded coconut. Mash the bananas and mix in maple syrup and almond milk. Mix batter with flour mix and fold in the walnuts.

Use an ice cream scoop to distribute the batter and bake for approximately 25 minutes.


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Blueberry, banana smoothie

By Mareika Muller

Smoothies are great and packed with nutrients. This smoothie has: Homemade Almond milk, blueberries, banana and Jal Gua superfood. You can always top smoothies with things like hemp hearts, chia seeds, flax seeds etc. Blueberries are rich in proanthocyanidin, the natural antioxidant thats proven to fight cancer. Jal Gua is made of two ingredients combined: organic moringa and organic sorghum. Jal Gua is high in iron, excellent source of vitamin C and many other health benefits.


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Jal Gua Fireballs

By Mareika Muller

Fireballs aka energy balls, so delicious, energizing, superfood – all clean ingredients. These Fireballs are so easy to make – only 4 ingredients: Jal Gua, Cacoa powder, Almond butter & Honey. Combine the ingredients, roll into a ball and save a batch in the fridge or out – for a quick healthy snack. Recipe on www.jalgua.com by Emmanuel Jal – founder of Jal Gua superfood made up of only two organic ingredients: Organic Sorghum and Organic Moringa.



160 grams Jal Gua

50 grams Cacao powder

220 grams grams Almond butter

180 grams Honey


Add ingredients into mix. Blend until mixed well and use your hands to roll into 30 gram balls. Top with goji berries, mulberry or any topping of your choice.


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Spring fennel salad

By Mareika Muller

A fennel in the fridge; what to do, oh what to do with it? This is light and yummy salad! Fennel is crunchy in texture, refreshing in taste, slightly sweet, and excellent source of vitamin C.


1 bulb of fennel sliced thinly

1 bunch of radishes sliced

3 cups strawberries sliced

1 small bunch of dill chopped


Dressing: drizzle olive oil, drizzle apple cider vinegar, himalayan salt &        pepper to taste

Toss all together in a bowl then drizzle dressing.



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Paleo loaf made with raw honey

By Mareika Muller

I make this loaf quite a bit; it is healthy and gluten free. The combination of the orange zest and raw honey gives the bread a bit of sweetness and zing. When I first made this loaf, my kids pretty much devoured the whole thing. Try it with little organic butter.


2 cups blanched almond flour

1/4 cup flaxseed meal

1/4 teaspoon himalayan salt

2 tablespoons of orange zest

1 1/2 teaspoons aluminium free baking soda

5 eggs

1 1/2 teaspoon apple cider vinegar

2 tablespoons of raw honey


  1. Place almond flour, flax, salt and baking soda in a bowl and mix all together.
  2. Add eggs, oil, vinegar and raw honey.
  3. Pour batter into a greased loaf pan. I usually grease with coconut oil.
  4. Bake at 350 degrees farenheit for about 40 minutes.

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Yukon gold potato salad

By Mareika Muller 

This potato salad is mouth watering. With BBQ season around the corner, this a great side – or make it a meal unto itself. I love the combination of all the vegetables in this salad and the vegenaise really makes the salad exceptional.


10- 12 baby yukon gold potatoes

5 – 6 Radishes thinly sliced

6 Green onions diced

Bunch of dill chopped finely

2 – 3  Carrots shredded

2 cups frozen peas

1/2 cup or slightly more soy-free vegenaise

3 tablespoons extra virgin olive oil

Himalayan salt & pepper to taste


  1. Bring potatoes to a boil in a medium size pot. Reduce the heat to medium high and cook for about another 10 minutes or until the potatoes are easily pierced.  Drain and let potatoes cool.
  2. Once cool cut the baby potaoes in half and toss in olive oil.
  3. Add the radishes, green onions, dill, shredded carrots and frozen peas. Toss with a large spoon.
  4. Add the vegenaise and salt and pepper – toss with a large spoon.

Serves 8.


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